Lobster 1 kg; salt; extra virgin olive oil, vinegar, 2 lemons; salt,
white pepper; tomatoes.

After tying it, boil the lobster (or preferably two, one male and one female) in plenty of salted water for 20-30 minutes depending on the size. Remove it, cut it in half,
take out the meat and cut it into pieces; keep the juice that forms during shelling. Also during this process, collect the liquid from the head of the male lobster and the eggs from the female lobster; squeeze the lemons, add the juice and the eggs, salt, pepper and mix well with a whisk or electric mixer. Season the pieces of meat with this sauce, directly on the serving dish; add a tablespoon of white wine vinegar, the oil and mix again, gently. Serve chilled.

Variation-Serve on a bed of fresh sliced tomatoes.